<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="62379" val="64901">港式菠萝包</h1><div class="bmayi mbm" >
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					从迷上TVB剧开始，就对剧中时常提到的“菠萝包”情有独钟。刚出炉的金黄色菠萝包，散发着迷人的香味儿，用小刀横着剖开一条缝，夹上一片冰黄油，是剧中人物的经典吃法。 <br />    后来有机会和老公一起食游香港，一心想找家正宗的茶餐厅，一尝究竟。终于在铜锣湾发现一家老式港味茶餐厅，里面食客以大伯大妈为主，都是一份简单的早餐，配报纸消磨时间。我和老公点了蛋塔、鸡批、菠萝包等等，一一品尝之后，唯有菠萝包没让人失望。冰黄油，配上刚出炉热腾腾的菠萝包，那种美妙的滋味，让我直今也念念不忘。<br /> <br />     回到成都，再想吃到纯正的港式菠萝包（其实应该叫菠萝油）很难，干脆自己做吧~~
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">A面团：</label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">高筋面粉</a></label></span><span class='right'>300克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">水</label></span><span class='right'>165ML</span>
					</td><td>						<span><label class="fcbm inblok">酵母</label></span><span class='right'>4克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">鸡蛋</a></label></span><span class='right'>25克</span>
					</td><td>						<span><label class="fcbm inblok">奶粉</label></span><span class='right'>12克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>3克</span>
					</td><td>						<span><label class="fcbm inblok">糖</label></span><span class='right'>45克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>30克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">B酥皮：</label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>35克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">猪油</a></label></span><span class='right'>25克</span>
					</td><td>						<span><label class="fcbm inblok">糖粉</label></span><span class='right'>60克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>1克</span>
					</td><td>						<span><label   class="fcbm inblok">蛋液</a></label></span><span class='right'>45ML</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">奶粉</label></span><span class='right'>5克</span>
					</td><td>						<span><label   class="fcbm inblok">低筋面粉</a></label></span><span class='right'>120克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">装饰蛋液</label></span><span class='right'>少许</span>
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					<h2>港式菠萝包的做法步骤</h2>
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							<p><span class="fwb">1.</span> 面团材料全部混合匀后，后油法揉至扩展阶段基础发酵1小时。</p>
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													<p class="p1"><span class="fwb">2.</span> 做酥皮：将黄油、猪油、糖粉、盐用打蛋器打发，再加入蛋液拌匀，筛入奶粉、低筋面粉揉成团后，用保鲜膜包好放一旁备用。</p>
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													<p class="p1"><span class="fwb">3.</span> 发好的面团分为40克每个，皮分为20克每个，分别滚圆，松弛15分钟。</p>
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													<p class="p1"><span class="fwb">4.</span> 酥皮用手掌压扁，整个均匀的包住面团，表面刷蛋液，用刀切出花纹，进行二次发酵。</p>
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													<p class="p1"><span class="fwb">5.</span> 最后烤箱预热185度，烤12分钟。</p>
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